Meal Details

1. Pasta with spinach and ricotta

564cal, 31p, 77c, 12f (per meal)

Scale to:

13 1/3 oz (380g)

1 2/3 cup (413g)

1/2 tsp (3g)

1 1/4 tsp, ground (3g)

1 2/3 10 oz package (473g)

3 1/3 clove(s) (10g)

5 tbsp (25g)

Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.

Cook the pasta according to directions on package; drain.

While pasta cooks, coat skillet with cooking spray. Over medium-low heat, add the spinach and garlic. Cook for about 5 minutes, stirring frequently.

Stir in the ricotta cheese, half of the parmesan cheese, salt, pepper, and just enough water to make it creamy.

Add cooked pasta to the skillet and stir.

Serve and top with remaining parmesan cheese.

2. Simple salad with celery, cucumber & tomato

128cal, 4p, 13c, 5f (per meal)

Scale to:

6 tbsp (90mL)

4 stalk, medium (7-1/2" - 8" long) (160g)

2 package (5.5 oz) (310g)

2 cucumber (8-1/4") (602g)

2 medium whole (2-3/5" dia) (246g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Mix all vegetables in a large bowl.

Drizzle salad dressing over when serving.